摘要
以生姜、牛乳为主要原料，利用生姜中的某些成分促使牛乳凝固，便制得姜汁凝乳。本文探讨了姜汁凝乳的机制及影响成品质量的主要因素，通过实验确定了产品的工艺及配方。
A method for preparing a coagulant milk based a mixture of bovine milk and zingiber officinace rose juice was described.In this paper,the mechanism of coagulant milk and the major factors which affected the product quality were discussed.Under the experimental conditions used,the formula and processing technology were set up.
出处
《中国乳品工业》
CAS
北大核心
1997年第2期9-11,共3页
China Dairy Industry
关键词
生姜
凝乳
酪蛋白胶束
抗氧化
乳制品
Zingiber officinace rose Coagulant milk Casein micelle Antioxide
